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Black Bean Corn Cakes
Serve a rich, rewarding side or appetizer with these just-spicy-enough corn cakes made with Bush’s Best® Black Beans and held together with cornbread and accented with peppers, jalapeño, garlic and cilantro.
- Prep Time
45 Mins
- Cook Time
20 Mins
INGREDIENTS
Black Bean Corn Cakes
- 1 qt Onions, sweet, chopped
- 1 qt Corn kernels, frozen, thawed, drained
- 2 cups Red bell pepper, seeded, finely chopped
- 2 Tbsp Garlic, minced
- 2 Tbsp Jalapeño, seeded, minced
- ¼ cup Vegetable oil
- 3 cups Bush’s Best® Black Beans, drained
- 2 qt Cornbread, crumbled
- 2 cups Dry bread crumbs
- 1 cup Cilantro, fresh, minced
- 4 large Eggs, lightly beaten
- 1 tsp each Kosher salt and cracked black pepper
- 1 ½ cups Flour, all-purpose
- Vegetable oil, for frying (As needed)
- 1 ½ gal Hearty salad greens (chickory, frisee, etc.)
- 1 ½ cups Prepared sherry-mustard vinaigrette
- 1 ½ cups Feta cheese, crumbled
INGREDIENTS
Black Bean Corn Cakes
- 1 qt Onions, sweet, chopped
- 1 qt Corn kernels, frozen, thawed, drained
- 2 cups Red bell pepper, seeded, finely chopped
- 2 Tbsp Garlic, minced
- 2 Tbsp Jalapeño, seeded, minced
- ¼ cup Vegetable oil
- 3 cups Bush’s Best® Black Beans, drained
- 2 qt Cornbread, crumbled
- 2 cups Dry bread crumbs
- 1 cup Cilantro, fresh, minced
- 4 large Eggs, lightly beaten
- 1 tsp each Kosher salt and cracked black pepper
- 1 ½ cups Flour, all-purpose
- Vegetable oil, for frying (As needed)
- 1 ½ gal Hearty salad greens (chickory, frisee, etc.)
- 1 ½ cups Prepared sherry-mustard vinaigrette
- 1 ½ cups Feta cheese, crumbled
DIRECTIONS
- Heat oil in a rondeau over medium-high heat. Add onions and ginger, sauté until translucent. Add garlic and jalapeño, sauté additional 3 to 5 minutes. Add turmeric and garam masala, stir to combine. Add tomato paste and heat through. Remove from heat, and purée in a food processor until smooth. Return to pan over medium heat, add yogurt and mix well to combine. Add beans and sautéed Indian cheese/Paneer. Mix well to combine. Allow to simmer for 30 minutes.
- Meanwhile cook rice according to package directions.
- To plate, place 1 cup cooked rice on a plate, top with a 6 oz ladle of Tikka Masala. Sprinkle with chopped cilantro. Serve.
